- 1 tablespoon high-heat oil
- 3 slices bacon, chopped
- 1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
- 1 cup chopped onions
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 bay leaves
- Salt and pepper, to taste
- 1 1/2 cups hard apple cider
- 3 cups chicken broth
- 1 small rutabaga, peeled and cut into 1/2-inch cubes
- 1 apple, cored and cut into 1/2-inch cubes
- Chopped fresh parsley, for serving
Heat oil in a large Dutch oven or heavy pot over medium-high heat. Cook bacon until crisp; transfer to a bowl and set aside. Add pork in batches and brown. Transfer to the bowl with bacon.
Reduce the heat to low and add onions and garlic. Cook, scraping browned bits from the bottom of the pot, until onions are golden, about 10 minutes. Add reserved bacon and pork, thyme, sage, bay leaves, salt and pepper; stir to combine.
Pour in cider and broth and bring to a boil. Reduce heat to a simmer, cover and cook for 1 hour, stirring occasionally. Add rutabagas; simmer until pork is tender and rutabagas are cooked through, 15 to 20 additional minutes. Add apples during the last 10 minutes of cooking. Ladle into bowls and top with chopped parsley.